Brisket with Dried Apricots, Prunes, and Aromatic Spices

Ingredients

• 4.5 pound flat-cut beef brisket 
• 2 medium carrots coarsely chopped
• 0.1 teaspoon cayenne pepper 
• 4 ounces apricots dried quartered
• 1 cup cooking wine dry red
• 8 servings cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 9 large garlic cloves 
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 15.5 teaspoons ground cumin 
• 0.3 teaspoon ground pepper black
• 3 cups low-salt beef broth homemade canned
• 3 tablespoons olive oil 
• 4 cups onions chopped
• 0.7 cup prune- cut to pieces pitted quartered
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• knife
• pot
• aluminum foil

Directions

1. Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
2. Position rack in bottom third of oven and preheat to 300°F.
3. Heat oil in heavy large ovenproof pot over medium-high heat.
4. Sprinkle brisket all over with salt and pepper.
5. Add brisket to pot and sauté until brown, about 5 minutes per side.
6. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture.
7. Add onions to same pot. Sauté over medium-high heat 5 minutes.
8. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes.
9. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot.
10. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
11. Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices.
12. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
13. Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot.
14. Place brisket on work surface. Slice brisket thinly across grain. Bring gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
15. Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled).
16. Sprinkle with cilantro and serve.